Prep your workspace. Line a baking sheet with parchment paper. This keeps clusters from sticking and makes cleanup easy.

Warm the almonds. If your almonds are raw, toast them in the oven at 325°F (165°C) for 8–10 minutes, stirring once. Let them cool slightly. If using pre-roasted almonds, you can skip this step.

Melt the chocolate. Place the sugar-free chocolate and coconut oil in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring in between, until smooth and glossy. Alternatively, melt over a double boiler on low heat.

Add vanilla (optional). Stir in vanilla extract for a warm, round flavor. If you’re adding spices like cinnamon or espresso powder, whisk them in now.

Make the clusters. Add the almonds to a mixing bowl. Drizzle in 2–3 tablespoons of the melted chocolate and toss to lightly coat about half of the surface. You want the nuts to stick together but not be fully covered.

Portion onto the tray. Spoon small mounds (about 6–8 almonds per cluster) onto the parchment-lined sheet, leaving a bit of space between each one.

Drizzle generously. Using a spoon, drizzle the remaining melted chocolate over the mounds in thin zigzags. Don’t worry about perfection—uneven drizzle looks artful and adds texture.

Finish with salt. Sprinkle each cluster with a pinch of flaky sea salt. This step is key for contrast and balance.

Set the clusters. Transfer the tray to the fridge for 20–30 minutes, or until the chocolate firms up. In cooler kitchens, you can let them set at room temperature for about an hour.

Serve and store. Once set, lift the clusters off the parchment and place them in an airtight container. Enjoy a couple as a snack or dessert.